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Ingredients 2 (9 oz. package) Creamed Spinach – Defrosted according to package8 oz. Tofutti Better than Cream Cheese, softened ½ cup Mori-Nu Extra Firm Tofu, drained and pureed 1 (14 oz.) can artichokes drained and coarsely chopped ½ cup grated Parmesan cheese ⅓ cup chopped onion ⅛ teaspoon Cayenne pepper ⅓ cup crushed herb stuffing ½ cup chopped pecans Instructions Preheat oven to 400 degrees. Combine cream cheese and tofu in large bowl; add creamed spinach, artichokes, Parmesan cheese, onion and pepper. Place in 2-quart baking dish. Combine stuffing and pecans in small bowl; sprinkle over dip. Bake for 20-25 minutes or until hot and lightly browned on top. Serve with crackers, bread or in a bread bowl.

Sauce Ingredients 1/3 cup soy sauce ¼ cup unseasoned rice vinegar 2 teaspoons Chinese chili-bean paste 2 large scallions, white only, thinly sliced Dumpling Ingredients 2 ¼ pounds Silken Firm Tofu, cut into thirty-six 1-1/2 inch cubes 1 pound ground pork ¼ cup Micro Soy Flakes 4 large scallions, green only, thinly sliced Sauce Directions In a small bowl combine the soy sauce, rice vinegar, chili-bean paste and scallions. Set aside. Dumpling Directions With a small melon baler, hollow out the tofu cubes and reserve the balls. Put the tofu balls in a large bowl and add the remaining ingredients. Using your hands; mix thoroughly. Carefully stuff each tofu cube with 1 level tablespoon of the filling, mounding it. Fill a large skillet or wok with 2 inches of water and bring to a boil. In a large steamer basket or flat mesh pan, arrange the dumplings in a single layer with space between. Set over boiling water. Cover and steam until the filling is firm and cooked through, about 10 minutes. Serve dumplings with the sauce. Notes Yield: 36 dumplings

Ingredients 1 cup dried soybeans ¼ teaspoon salt or to taste Instructions Sort through soybeans and discard broken beans and debris. Place soybeans in a strainer and rinse. Add soybeans to a large saucepan or bowl and cover with about 4 inches of cold water and soak overnight. Rinse beans and drain well. Preheat oven to 300F (150C). Lightly spray a nonstick baking sheet with olive oil. Spread soaked soybeans on baking sheet.Spray with olive oil spray.Bake, stirring every 15 minutes, about 1 hour or until soybeans are crunchy and lightly browned. Sprinkle with salt. Notes Makes about 1 cup.1 tablespoon contains: Calories 51; Protein 4g; Carbohydrates 4g; Fat 2g; Cholesterol 0mg; Sodium 33mg

Ingredients 5 pounds Good Quality Chevre (I use North Prairie Chevre) 2 lbs toasted soy nuts, Crushed 2 Tablespoons Cajun seasoning 1 lb flour 2 cups liquid egg ½ cup water Salt to taste Honey Instructions Portion cheese into ¾ ounce balls and chill for 1 hour. Combine the soy nuts and Cajun seasoning. Combine liquid egg and water. Using a standard breading method, roll the cheese in flour and then into the egg wash and drain on grate. Roll in soy nut mixture and freeze. Fry in 335 degree deep fryer (I use Asoyia fryer oil) for 2 ½ to 3 minutes. Drain and lightly salt. Serve with warm honey.

Ingredients 1 cup Melissa’s Soyrizo Soy Meat Alternative. ¼ cup Galaxy Foods Veggie Soy Cream Cheese 1 Tablespoon Hy-Vee Mayonaise-made with soy oil ½ package Hidden Valley Ranch Dressing Mix 1 (10 oz.) package Hy-Vee frozen chopped spinach, cooked and squeezed dry 2 Tablespoons Pace salsa ¼ cup Galaxy Foods Veggie Soy Shredded Cheese – cheddar flavor ¼ cup chopped Mori nu-tofu 1 dozen Mission Tortillas – Garden Spinach Flour tortillas (Made with soy oil) Instructions In food processor, mix cream cheese, mayonnaise, and package of dressing mix.Process until thoroughly mixed and creamy; transfer to bowl. Then add remaining ingredients, and mix well. Spread enough mixture on a tortilla to cover. Roll up, cut into slices.

Ingredients ½ whole wheat pita pocket 1 Tbsp SoyNut Butter 1 Tbsp apple butter 6 apple slices Instructions Spread Soy Nut butter and apple butter on pita half. Arrange apple inside pita. Notes Yield: 1 pita half CALORIES 231; FAT 6.5g; PROTEIN 7g; CARBOHYDRATE 38g; CHOLESTEROL 0mg

Ingredients 6 ounces silken tofu 2 tablespoons vegenaise 1 can (8-oz.) water chestnuts, drained and diced 1 can (4.5 oz.) small shrimp, rinsed and drained 1/4 cup diced sweet green pepper 2 green onions, sliced 2 tablespoons lemon juice 1 teaspoon dried oregano leaves1 teaspoon ground cumin 1/4 teaspoon cayenne 4 large flour tortillas Instructions Blend or process tofu and vegenaise until smooth and creamy. Transfer to a bowl and stir in remaining ingredients, except tortillas. Spread about 1/2 cup filling on each flour tortilla. Roll each tightly and wrap in plastic wrap. Chill at least 2 hours or overnight. To serve cut into slices 1-inch slices. Serve cold. Notes Makes 36 appetizer slices

Ingredients 8 ounces soy cream cheese, softened ½ cup firm silken tofu ½ cup soymilk 1 egg 1 tablespoon taco seasoning mix 1 cup shredded, cheddar flavored soy cheese ¼ cup salsa ¼ cup black soybeans, mashedSoy sour cream Soy crisps and/or blue soy chips Instructions Combine soy cream cheese, tofu, soymilk, egg, and seasoning mix until well blended. Stir in shredded soy cheese, salsa and mashed black soybeans. Pour into 1- quart casserole. Bake in a 350°F oven for 30 to 35 minutes or until browned around the edges and a knife inserted near center comes out clean. Cool. Refrigerate. Garnish as desired with soy sour cream, salsa, and black beans and serve with soy crisps and blue soy chips. Notes Makes 16 appetizer servings.

Ingredients ½ cup soynuts, crushed 6 ounces soy cream cheese ½ cup soft tofu1 cup soy cheese, cheddar flavor ½ cup soy milk 1 teaspoon chili seasoning 1 egg ¼ cup salsa ½ cup black soy beans, mashed Instructions Preheat oven to 350 degrees. Place ½ teaspoon of crushed soy nuts into each muffin cup. Set aside. In a medium mixing bowl combine all remaining ingredients. Fill each muffin cup. Bake for 20 minutes. Garnish with sour cream and vegetables. Notes Yield: 12 bites. By Chuck Duke

Ingredients ½ package extra firm tofu, drained on papers towels and chopped 8 ounces shelled frozen edamame – thawed and drained ¼ cup soy vegainase (mayonnaise) ⅛ cup dried seaweed ¼ cup chopped red onion, fresh green beans, carrots ½ cup chopped celery, green and red pepper 1 tablespoon fresh lemon juice 1 clove garlic, minced 1 tablespoon sea salt Instructions Toss all ingredients together and serve in lettuce cups. Garnish with fresh tomatoes and lemon slices. By Kerri Rush

The simple and delicious vegetarian dish is made with smoked tofu, edamame, roasted bell peppers, and carrots. At our Ó restaurant concept, it has become the dish of choice for even the most ardent carnivores, and for good reason. It’s absolutely delicious! You could use firm tofu in this recipe, but it’s not as tasty, visually appealing, or pleasant in texture as the smoked tofu cutlet, which works very well. You can find it in Asian markets, at upscale grocery stores, or online. Ingredients ¼ cup soy oil 2 pounds smoked tofu cutlet, cut in small pieces ¼ cup frozen shelled edamame ¼ roasted red bell pepper 1 small carrot, peeled 2 tablespoons teriyaki sauce 1 tablespoon soy sauce 2 tablespoons chopped cilantro 1 head iceberg lettuce, rinsed, cored and quartered1 lime, cut into 4 wedges, for garnish Instructions On a cutting board with a sharp knife, cut the tofu cutlet into small pieces the size of dice. Set aside. Wash the cutting board and knife. Cut the roasted red pepper into thin strips. Push to one side. Cut the carrots into very small pieces. In a large saucepan over high heat, heat 4 cups water to boiling. Add the edamame and cook for 2 minutes. Place a colander or strainer in the sink and carefully pour the edamame into it to drain. Rinse very well with cold water to cool the edamame. In a large skillet over high heat, heat the oil. Add the tofu and cook and stir until golden, about 2 minutes. Add the edamame, red pepper strips, carrots, teriyaki sauce and soy sauce. Cook and stir until the liquid is reduced, about 1 minute. Add the cilantro. To serve, let guests create their own wraps. Place the lettuce leaves on the side of each serving plate. Place the tofu filling next to the lettuce. Garnish with the lime wedges, and serve immediately with a large spoon and a side of soy sauce. Notes Makes 4 snack or appetizer servings

Ingredients 2 packages Silken Firm Tofu 2 ounces roasted pine nuts 2 red peppers, roasted and chopped Fresh basil, bunch 2 tablespoons balsamic vinegar 2 tablespoons lemon juice Salt, pepper, red pepper flakes Instructions Drain tofu, set aside. In a food processor add pine nuts, basil, red peppers, pulse to blend. Add tofu, pulse to blend. Add balsamic vinegar and lemon juice, blend. Season to taste with salt, pepper and red pepper flakes. Serve with pita chips, baguette slices or favorite crackers. Notes Yield: 16 servings Calories 60; Fat 3.5g; Protein 4g; Carbohydrate 3g; Cholesterol 0mg